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close this bookSmall-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)
close this folderII. BOILED FISH PRODUCTS
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View the documentII.1. Traditional processing methods
View the documentII.2. Quality of boiled fish products

II.2. Quality of boiled fish products

Some concern has been expressed in some countries over the health hazards associated with the consumption of boiled fish, some cases of sickness having been allegedly caused by eating products like pindang. Traditional clay pots have been used for cooking and distribution, but recently these have been replaced, to some extent, by pots made from galvanised metal. These may present problems in terms of heavy metal poisoning especially where lead soldered seams are used. High salt concentrations will erode zinc plate, possibly causing high zinc levels within the product.

In order to avoid the contamination of boiled fish by various bacteria or harmful elements, one should take into consideration the following:

- Good post harvest handling of fish and adequate hygiene in and around all processing areas constitute essential preventive measures. Particular attention should be paid to containers which should be thoroughly cleaned with boiling water, chlorinated water or strong brine.

- The correct amount of salt should be used in relation to the storage life required and consumer taste.

- Adequate boiling is required to ensure complete protein coagulation and destruction of all enzymes and most bacteria.

- Prolonged heating should, however, be avoided since the nutritional value of the product may be impaired.